Stir-fried vegetables with crispy noodles

Heat 5 cm (2 in) oil in a wok to 190°C/375°F or until a cube of bread browns in 30 seconds.

Snip the vermicelli into short lengths with scissors and fry in batches for a few seconds until the noodles puff up and turn white and crisp. Drain onto a plate lined with kitchen paper and keep warm in a low oven.

Mix together the Kikkoman soy sauce, lime juice, sugar and ginger.

Drain all but 2 tablespoons of the oil from the wok and increase the heat to high. Add the peppers, onion and carrots and stir-fry for 3 minutes.

Add the mange tout and baby corn and stir-fry for another 3 minutes.

Pour the sauce into the wok and toss until the vegetables are coated. Stir-fry for a further 2 minutes.

Divide the vegetables between serving plates and pile the noodles on top. Sprinkle over the chilli and serve at once.